Grind chicken thighs to a fine paste, add mutton mince and grind it too for a fine paste. mix both well.
Ad all spices, salt, chopped onion, chopped coriander leaves ,chopped green chilly, gram flour, ginger garlic paste ,egg mix well, and keep for an hour.
After one hour take little oil on palm and make round flatten kebabs. keep in fridge for 1/2 hour.
Heat a nonstick skillet or pan with oil and shallow fry kebabs on law to medium heat until done well, and becomes tender.
I have kept 6 to 7 pieces in one batch.
